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Salmorejo Cordobés is a typical Andalusian recipe for cold tomato soup, tasty and healthy.

20 min
2 h refrigerator
4 servings

2.2lb ripe tomatoes

Half a clove of garlic

  180 grams of hard bread. It is best to use a bread with a very white and thin crust

  120 ml of Extra Virgin Olive Oil García de la Cruz


  2 boiled egg

  Serrano ham Redondo Iglesias

1  Wash the tomatoes, cut them into pieces and mash them for a couple of minutes until the mixture is quite homogeneous. Chop the bread and add it to the tomato sauce. Stir and leave to rest.

2  After 10 minutes, add the garlic and salt. While crushing again we are incorporating the olive oil little by little so that it emulsifies perfectly. It will change to a nice orange colour. Taste and if necessary rectify the salt.

3 Let it rest in the fridge until it is very cold.

4 Cook the eggs in boiling water for 10 minutes and let them cool down. When it is time to serve, peel and chop the eggs. Cut the ham into strips or cubes and add everything over the salmorejo or serve separately to add each diner as a substitute.


Prepare the salmorejo the day before.

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